Dangsan Odol Songdo Branch is a restaurant specializing in special pork cuts located in Songdo-dong, Yeonsu-gu, Incheon. We provide high-quality dining services to customers, focusing on differentiated grilled pork menu items such as Kkodeul-sal (chewy pork neck), Odol-galbi (cartilage ribs), and Mango Pork Neck. We operate a popular dining space for local residents and office workers in the commercial area near Songdo Central Park.

Business Areas

Dining and Restaurant Operations: We operate offline dining services that prepare and serve special pork cuts and meal menus to customers.

Store Management and Customer Service: We perform overall tasks including hall service, table setting, charcoal management, food ingredient inventory management, and hygiene maintenance.

Key Products

Kkodeul-sal: A signature grilled menu item featuring a special cut from the pig's head, known for its chewy and firm texture.

Odol-galbi: A seasoned grilled menu item made from cartilage between the pork belly and ribs, prepared with a special sauce for a crunchy texture.

Mango Pork Neck: A premium pork neck menu item featuring thick cuts with precise mango-shaped incisions to enhance tenderness and juiciness.

Key Strengths

Differentiated Special Cut Menu Lineup: Unlike typical pork belly restaurants, we have secured a solid fan base by focusing on unique special cuts such as Kkodeul-sal and Odol-galbi.

Convenient Accessibility and Customer Attraction: Located in a large mixed-use commercial complex near Incheon Songdo Central Park, it is advantageous for attracting local residents, tourists, and office workers for company dinners.

Job Posting Analysis

Main Job Roles: Hall service and customer interaction, kitchen cooking assistance and dishwashing, charcoal and store management.

Employment Patterns: Full-time employment and ongoing recruitment for hourly part-time/temporary positions.

💡 A word from JOBPLOY

Due to the nature of a barbecue restaurant, there are many tasks that require significant physical stamina and quick responses during peak evening and weekend hours, such as transporting charcoal, serving, and preparing meat. Fast communication between kitchen and hall staff and basic daily Korean conversation skills are important, and an attitude of strictly adhering to hygiene management and safety regulations is required.